The Lovely Drawer | Broad Bean Bruschetta
Wait.
What is that noise?
Is that...
yup, I thought so.
It's the faint sound
of people around the world
reading this blog
clapping in delight
that Teri from
is back with another recipe?
I'm joining in with you
and singing the praises
of all of her gorgeous food creations.
(Remember that gorgeous Victoria Sponge? Oh mama.)
I'll let her introduce this tasty new dish
that she's whipped up for us.
Don't forget to read this in your mind
with a British accent (like Teri has)...
it's so much more fun that way.
* * *
These bruschetta's are a yummy snack or an easy way to add colour to your party food. Broad beans may not instantly fill you with mouth watering excitement, but stick with me. The combination of flavours is so fresh and zesty that you may well be singing this humble little bean's praises.
How to:
1) First cook your broad beans. In the name of speed I fried mine in a pan with the garlic, a drizzle of olive oil and a teeny bit of water.
2) Once cooked allow them to cool. Meanwhile heat up the grill.
3) Rub the slices of bread with a little olive oil
and then toast lightly under the grill.
4) Meanwhile blitz the broad beans, mint, Parmesan, lemon, rock salt and a few glugs of olive oil. Blend until it becomes a paste. I left mine a little chunky for texture.
5) Spoon the broad bean mixture on top of your toasted sour dough slices and then sprinkle over your feta. Garnish with a mint leaf and some black pepper.
* * *
See?
What did I tell you?
This girl is good.
And the good news for us
is that she's going to be sending us these
little nuggets of love
every month
from now on.
I don't typically do outside contributors,
but since she's a good friend
and she makes AMAZING food...
I just had to
beg
ask her to do this on the regular.